Poke with Pickled Pineapple

Pickled pineapple1 pineapple peeled, 1/4-inch diced2 cups rice wine vinegar2 cup mirin2 cup sugar6 ounces ginger6 ounces star anise6 ounces coriander seedPoke1 pound fresh tuna, diced small2 green onions, thin sliced1 clove garlic, minced#188; avocado (small diced)1 ounce soy sauce1 ounce sesame oil 1 ounce lemon juice3 ounce limu kohou (seaweed)Pink salt to tasteFor the pineapple: Bring vinegar, mirin, sugar, ginger, star anise, and coriander seed to a simmer and remove from heat. Then add diced pineapple and let sit in refrigerator overnight.For the tuna: Mix tuna, green onions, garlic, avocado, soy sauce, sesame oil and lemon juice. Then top with pickled pineapple and limu kohou and serve.Serves four.Chef Ted Stay, Park Avenue Wine Bar and McGonigal's Pub, Barrington